Culinary nutrition for food professionals / Carol A. Hodges.
ISBN:
9780442017637
Title:
Culinary nutrition for food professionals / Carol A. Hodges.
Author:
Hodges, Carol A., 1941-
Personal Author:
Edition:
2nd ed.
Publication Information:
New York : Wiley, c1994.
Physical Description:
xii, 306 p. : ill. ; 24 cm.
Contents:
Pt. I. Scientific Aspects of Nutrition. Ch. 1. Nutrients, Their Characteristics, Physiological Roles, and Importance in Food Preparation. Ch. 2. Impact of Food and Nutrition on Human Performance -- Pt. II. Life-Style Impact on Food Production and Consumption. Ch. 3. Nutrition and the American Diet. Ch. 4. Food Choice Considerations for Specific Groups and Places. Ch. 5. Industry, Agriculture, Government: Influence on Food and Nutrition - Products and Policies -- Pt. III. Nutrition Applications in Food Service. Ch. 6. Food Consumption Trends and Marketing Issues. Ch. 7. Developing Healthful Menu Alternatives. Ch. 8. Nutritional Aspects of Recipe Development. Ch. 9. Staff Training. Ch. 10. Physiological Stress at the Worksite: Nutrition and Fitness Recommendations for Food Preparation Workers -- App. A: Sodium Content of Foods -- App. B: Fat Gram Content of Selected Foods -- App. C: Substances Commonly Added to Foods -- App. D: Selected Resources.
App. F. Food Labeling Regulations and Terminology.
Format:
Books
Publication Date:
1994
Publication Information:
New York : Wiley, c1994.